Carrot-Coriander Puree

This lightly sweetened side is a nice alternative to sweet potatoes.


12 servings (serving size: 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 48
Caloriesfromfat 28 %
Fat 1.5 g
Satfat 0.5 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 8.3 g
Fiber 1.3 g
Cholesterol 3 mg
Iron 0.2 mg
Sodium 215 mg
Calcium 20 mg


2 cups packaged refrigerated mashed potatoes (such as Simply Potatoes)
2 1/4 cups chopped carrot
1/4 cup 1% low-fat milk
1 tablespoon butter
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon freshly ground black pepper


Heat potatoes according to package directions. Keep warm.

Cook carrot in boiling water 15 minutes or until tender. Drain. Place carrot, milk, and remaining ingredients in a food processor; process until smooth, scraping sides of bowl occasionally. Combine potatoes and carrot mixture in a large bowl, stirring until well blended.

Lorrie Hulston Corvin,

Cooking Light

November 2005
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